For the first weekend of 2021, I decided to try something new on the blog! Post a recipe. It is below and I hope you find the muffins as tasty as I did!
This weekend I was rummaging around the fridge and discovered that we had some cranberries that were waiting to be turned into something tasty. I decided that muffins would be something nice to have around. It’s been a while since I baked muffins.
Muffins with fruit are a great way to add some fruit to the diet…yes, I know it’s not a lot. But it’s also a great way to use up less-than-perfect berries.
These Cranberry Muffins definitely hit the spot! I posted pictures and the recipe below.
Easy Cranberry Muffins
- Yield: 12 muffins total
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Difficulty: Easy
This is the perfect recipe to use up left over cranberries. You can also make this recipe with blueberries. This recipe is great if you don’t have butter in the house since it uses oil instead. If you don’t have buttermilk on hand, take one cup of regular milk (any fat content) and add one tablespoon of white vinegar and stir. Let it sit for 5 to 10 minutes before using. BOOM! You just made buttermilk!
- 337 grams of all-purpose flour (2 1/2 cups)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg at room temperature
- 1/2 cup canola oil
- 250 grams dark brown sugar (1 1/4 cups)
- 1 teaspoon vanilla extract
- 1 cup of buttermilk
- 1 1/2 cup fresh cranberries
- Preheat the oven to 350 degrees F. Line 12 wells of a muffin tin with paper liners or spray with non-stick spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Make the buttermilk, if needed.
- In a stand mixer fitted with the paddle attachment, combine the egg, oil, brown sugar, and vanilla. Mix on low speed (#2 on KitchenAid Artisan) until light and creamy, around 5 minutes. Add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. (Flour, buttermilk, flour, buttermilk, flour)
- Remove the bowl from the mixer and fold into the cranberries carefully. You don’t want to break them up!
- Evenly fill the wells using a spring-loaded ice cream scoop or a cookie scooper. You want about a half cup per muffin well.
- Bake for 22 to 24 minutes, or until a toothpick comes out clean.
- Cool the muffins in the pans for about 5 minutes before turning them out on a cooling to cool completely.
Let me know if you tried this recipe and what you think of it!
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